Friday, October 11, 2013

I made a big batch of Badam Katli a few months back for a puja in the local temple. The 2 kinds in the picture above are both Badam Katli - the darker one is made with Trader Joe's Almond meal which had almond skin and the lighter one is made with Bob's Red Mill brand Almond meal. Both taste pretty similar and use the same methodology.

Boil some water in a pan. Place another pan on this such that it stays firmly over the larger pan with the water. Add the sugar and milk pwd to this top pan. Mix together well for 5 mins. The idea is to slightly warm the sugar + milk pwd.

Add the sugar + milk pwd to the almond meal. Add the cardamom pwd.

Mix well using a little pressure till it all comes together in a dough-like form. You can use a few drops of milk if the mixture is too dry and not coming together. But I think the oil from the almond meal is sufficient to bind it all together.

Roll this dough into a circle with a rolling pin. Use parchment paper under the dough while rolling to make it easier to roll. Cut into desired shapes. Store in the fridge. Can be served cold or at room temperature.

To cut them into evenly shaped diamonds, I use my 2 fingers as a measure. First I cut the rolled dough with a pizza cutter vertically into strips (each 2 finger-wide). Then I cut it diagonally again using the 2 finger measure. This gave me pretty consistent shaped katlis, except the end pieces which were happily gobbled up by my daughter and me.

About Me

Ever since I started cooking, the kitchen is the one place where I feel totally in command...hence the blog name.
I'd like this blog to be a one-stop shop for all my favorite recipes...and hopefully you will like some of them too. Thanks for stopping by.